Smoked haddock and mussel chowder
Author: Graham Sharp
Ingredients
- 1kg fresh mussels
- 100ml white wine
- 50g unsalted butter
- 100g smoked bacon
- 1 large onion, finely chopped
- 50g plain flour
- 1 litre full fat milk
- 3 large potatoes, peeled and chopped into small cubes
- 3 bay leaves
- 300g natural smoked haddock
- salt and ground white pepper
- 2 tbsp chives, finely chopped
- 2 tbsp parsley, finely chopped
Method
- Put the cleaned mussels into a medium sized pan over a high heat.
- Add the wine, cover and cook for 2-3 mins or until opened.
- Tip into a colander and drain over a bowl to collect the juices.
- Once cooled, remove the mussel meat from the shells and set aside for later.
- Discard the shells and pass the liquid through a fine cloth to remove any grit or sand.
- Melt the butter in another pan, add the bacon and fry until crisp.
- Add the onion and cook gently until softened.
- Stir in the flour and cook out for 1 min.
- Stir in the milk gradually and add the juices from the mussels.
- Add the potatoes and bay leaves and leave to simmer for 15 mins or until the potatoes have softened.
- Add chunks of smoked haddock and simmer for 3-4 mins or until the fish is cooked.
- Season with salt and pepper and remove the bay leaves.
- Remove from the heat and stir in the mussel meat.
- Add the chopped parsley and chives and serve in warm bowls.
